Gastronomixs

Foncé dough

This dough retains its shape so well that there is no need to use a blind baking ingredient. The dough cups are perfect to fill for a dessert or pastry. 

Recipe by Jacques van Bragt, Jacques van Bragt pâtisserie, Geldrop, the Netherlands.

Foncé doughEnlarge

Ingredients

400

g

fine almond and sugar paste (amandelspijs)

400

g

butter

250

g

caster sugar

150

g

eggs

1000

g

flour

5

g

salt

Preparation method

Serving suggestions

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